FSU Chefs Unite (Recipes Thread Part II)

(Forgive me if I missed it - but it doesn't look like anyone started another thread after the original one closed)

I've gotten addicted to Pinterest recently... such a great source of recipes and crafts! Some of my favorites as of late:

French Onion Soup - Made this for dinner last night, had enough left over for breakfast, and it was . I ended up committing the cardinal sin of not reading the recipe all the way through before starting, so when I got to the part that required 90 minutes of cooking I skimped and only let it cook for about 43 minutes (or the length of your average Desperate Housewives episode). Still fantastic!

Bloomin' Onion Bread - one of my best friends' favorite restaurant is Outback Steakhouse, so when I saw this recipe I thought it would be perfect to make for our get-together. I swapped out the monterey jack for fresh mozzarella based on popular vote, and the hardest part of making it was not eating all the cheese before the bread went into the oven!

I've also been doing a lot of composting all winter with all of my vegetable scraps, so I should have a good load ready for spring (the eggplants and basil seedlings are sitting in a sunny windowsill as I speak). Normally I freeze the scraps so they break down faster, but I noticed that everything needed watering today, so I boiled them all down, used that water to water all of my plants, and then dumped the scraps into the compost pile. Might as well get everything out of it

OMG, I am a Pinterest freak. I want to make EVERYTHING! I have a collection that is growing larger every day of things I want to make. I am really into baking recently so most of them are baking recipes but not all.

On a random kitchen note, Boyfriend LOVES to bake and was horrified to find that I don't own a rubber spatula (I don't bake). I told him to use his finger. We argued about this briefly, and then I found a rubber spatula shaped like a finger at Sur la Table (the most awesome shop ever, by the way) and bought it for him for Valentine's Day.

I am answering my own question and gonna post the recipe for a Trinidad version of mango salad. I have seen a version of this that includes seeded cucumbers and not her that uses pineapple instead of mangoes.

We're just back from Jamaica and now determined to make proper Rice and Peas ourselves. I have several recipes, but if anyone has their own - particularly a family favourite of anyone of Caribbean descent - I'd be most grateful.

We've also made jerk seasoning before, and there are some decent bottled brands around, but we'd like to try it again from scratch. Again, lots of recipes are available, but if anyone is willing to share their family I'd love to hear it!

Heat oil in large saucepan using moderate heat. Keep a steady eye on he oil and put sugar in the oil to carmelise. Dilute coconut milk in enough water to steam the amount of rice you want. I find it useful if the mixture is boiling hot already and just waiting to be used. When sugar is dark brown (NOT BLACKENED!) thrown in washed rice and sauté. Toss in other dry ingredients and mix, let cook for about a minute. Then add the hot coconut milk and hot water. Try not to stir the rice mixture too much. Let cook under low to moderate heat until the rice s cooked aldente style and liquid is absorbed. The secret is in not over cooking the rice, or burning the sugar too much, so it helps if you are use to steaming rice on the stove top. There is a version of this using chicken. Just put in meat in first and let cook a while in it's own juices then add the rice etc. GOOD LUCK!

Finely grate peel from 1 lime and place in a measuring cup along with 1/4 cup (50 mL) lime juice. Whisk in soy sauce, sugar, and jalapeño pepper until sugar is dissolved. Gradually whisk in peanut oil until blended. Add salt to taste. Set aside. Peel mango, then cut away chunks of fruit from pit. Cut into thin strips and place in a bowl. Seed peppers and cut into thin strips and add to mango. Coarsely grate carrot and thinly slice onions and add to bowl along with mint. Toss gently until combined. Place lettuce and mango mixture in a large bowl. Toss with dressing until mixed. Serve on a platter or in a large salad bowl. Sprinkle with nuts.

This recipe came to us from our friends in Santa Fe, NM. The &#8220;Tractor Tire Sauce&#8221; is named such because you could put this stuff on a tractor tire and it&#8217;s so good you&#8217;d eat it!

Make the sauce: It can be made in advance and kept in the fridge. First melt the butter in a saucepan and add flour-make a roux. Add salt, white pepper, and when the roux is ready, pour in the chilies and chicken stock. Stir to thicken. Once thick, remove from heat and add 1 cup of sour cream. Stir in and put aside or in fridge.

Bake the chicken at 350 until done, covered with a dusting of cumin, salt and white pepper to taste. Cool and debone, chopping the meat into small pieces.

Combine the chopped chicken with 1 and ¾ cups of the cheese and the cup of chopped green chilies.

Heat enough oil in a pan to cover the bottom but not too much. Spray Pam or other brands do not work for this. Use real oil! Heat the oil to very hot. Take each tortilla and cook for about 5 seconds on each side. This makes the tortillas easier to roll. Return to a plate and put about 1/8 to ¼ cup of filling down the center and roll up. Please in a greased casserole dish. Repeat until your filling is used up or the dish is full.

Spread sauce on top, cover with remaining cheese (you can always add more cheese) and bake at 350 for 30 minutes. Save any left-over sauce you don&#8217;t use for another time. Freeze it and use later on chicken breasts, fish, veggies, etc.

As a matter of fact, I do! I eat this a lot when mangoes are cheap and plentiful. Reminds me though ... I need to make some more vegetarian "fish" sauce.

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Artemis, would you be willing to post the recipe for your vegetarian fish sauce? I'd love to try it!

It's almost asparagus season - what are y'all's favorite ways of cooking asparagus? I only really do it one way - cut into inch-long pieces and blanched, then sauteed with a little garlic and salt and pepper over brown rice. SO good. although I'm thinking about doing an asparagus pizza one of these days, since it's so cheap right now. My favorite little local grocery store had fresh bunches for $1.87 a pound the other day!

I love asparagus - it's probably my favorite vegetable along with brussels sprouts. Those I like to slice in half and put sliced side down with just enough oil to cover the bottom of the pan. When they're all nicely browned on the bottom, then I add about half a cm of water/chicken broth, cover, and let them steam

Place the seaweed in a pot and add 4 cups of water. Bring to a boil, then turn down the heat to keep it bubbling along. Cook for 20 minutes.

Add the rest of the ingredients and enough water to make about 6 cups total in the pot. Bring back to a boil, then boil fairly high for at least 1/2 hour. At that point, begin to taste (just a little, though--it's very strong). When the stock is reduced by about half, it will be almost too salty to eat, and that means it is ready. Strain through fine mesh or a coffee filter and allow to cool.

I like to simply roast asparagus in the oven on high heat for about 10 minutes. I usually do them on 500 for 10 minutes but last night I did them on 400 for about 15 minutes and they were the best. Kept more of the crunch yet got more of a roast at the same time. I just drizzle them very very lightly with oil and sprinkle with salt and pepper.

It's almost asparagus season - what are y'all's favorite ways of cooking asparagus? {/QUOTE]

I stumbled on this 17-year-old recipe clipping last week and was pleased with the results. The asparagus I bought was really thick, so I pealed the lower part of each stalk and split the last 2-3" (7-9 cm.) in half. The asparagus came out properly cooked in my old 700-watt microwave. For baby asparagus and/or a more powerful microwave, you should perhaps try a shorter cooking time.

Sorry about the rather vague amounts specified for the ginger and lemon zest. I think next time I'll use more ginger--maybe two 1/4" (0.6 cm.) slices.

Place the seaweed in a pot and add 4 cups of water. Bring to a boil, then turn down the heat to keep it bubbling along. Cook for 20 minutes.

Add the rest of the ingredients and enough water to make about 6 cups total in the pot. Bring back to a boil, then boil fairly high for at least 1/2 hour. At that point, begin to taste (just a little, though--it's very strong). When the stock is reduced by about half, it will be almost too salty to eat, and that means it is ready. Strain through fine mesh or a coffee filter and allow to cool.

Store in fridge. Will last pretty much forever.

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Awesome! I don't mind fish sauce, and even my strictly vegan friend is willing to have a tiny bit of it in a dipping sauce, but it's always fun to try and make things like this on your own. I've clipped and saved it for the next time we go to the Asian market so I can pick up seaweed.

I made this Spicy Eggplant and it was just outstanding! Wow. I'll add this to my regular rotation. Thank you very much Mkats. I love eggplant but have had limited success cooking it. One thing I changed was the salting routine--I don't find eggplant bitter and this turned out delicious without salting. It wasn't too hot either, even with the chili/garlic and the jalapeno. Nice balance, and very delicious.

Crush the ramen noodles in a plastic bag using a rolling pin. Melt butter in a large skillet and and saute the crushed noodles at medium/low heat.
Meanwhile, whisk together the ingredients for the dressing.
Place shredded broccoli and sunflower seeds in a bowl and toss with the noodles. Pour dressing over salad and garnish with green onions.

I am answering my own question and gonna post the recipe for a Trinidad version of mango salad. I have seen a version of this that includes seeded cucumbers and not her that uses pineapple instead of mangoes.

The base had their annual Coast Guard Black History lunch and the theme was West Indian/Caribbean. There was curried goat and chicken, jerk chicken, Jamaican peas and rice and spinach with groundnut. I liked the spinach with groundnut more than I expected.

The base had their annual Coast Guard Black History lunch and the theme was West Indian/Caribbean. There was curried goat and chicken, jerk chicken, Jamaican peas and rice and spinach with groundnut. I liked the spinach with groundnut more than I expected.